Creamy Mushroom Risotto with Porcini Mushrooms

Cut the butter into small cubes and return to the refrigerator until use. Bring about 1.2 liters of water to a boil.

Finely dice the shallots. Clean the mushrooms and cut about 200 g of them into approximately 1 cm cubes. Slice the remaining 150 g of mushrooms and set aside for later.

In a pot or large casserole, heat 6 tbsp of olive oil over medium heat. Sauté the shallots until translucent, stirring occasionally – they should not brown! Add the rice and toast for about 2 minutes, stirring frequently. Make sure to scrape the rice from the sides of the pot regularly.